A little something to tide us over until the main course was ready.
The “Christmas Feast” was more than enough for 15 of us gathered at Robin and JC’s this year. Starting with the appetizer table, that included cheese and Serrano ham, we moved on to the Christmas Clam Chowder that Robin had made. Take a look:
Definitely a thumbs up on the chowder.
I was responsible for the salad this year. In addition to the greens, it included toasted pecans, sliced pear, cranberries, and riccota salada cheese slices with an orange vinaigrette. Not photogenic, but quite good.
Part of the buffet that included crab cakes from Faidley in Baltimore, Bosnian cabbge rolls, a dish with several varieties of seafood, roasted Brussels sprouts, and Mexican empanadas made locally by friends.
Deb and Russ made these delicious roasted Brussels sprouts with caramelized onions.
Tom and Lisa brought this perfectly cooked beef tenderloin.
For the last several years we’ve enjoyed the Faidley’s crab cakes that we order ahead. I’ve never had any better! Recipe here.
Robin experimented with this Mushroom Wellington, using mushrooms she’d earlier gathered from our farm and frozen. Bonus points if you can find the mushroom design she applied to the outside of the pastry. Delish!
Mushroom Wellington cut into serving pieces.
Mexican empanadas, Bosnians cabbage rolls and meat roll ups, all locally made.
The full plate
A guest assembles her Raspberry Cheese cake in time for dessert.
Granddaughters in South American tribal canoe that spans one wall at Robin and JC’s. The paddles are hand-carved from one piece of wood. Great for displaying Christmas gifts or small family members.
On to the New Year!!!
